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Crush the raspberries with a fork, we don't want them pureed, we still want some chunks in there.
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In a bowl mix the quark and sweetener then gently mix in the raspberries.
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In another bowl whisk the double cream until stiff, pour into the quark mix and fold in until everything is well combined. Split into 4 dishes and chill in the fridge until ready to serve.
Gluten Free Simple Raspberry Cheesecake Inspired Mousse
Back to all recipes.I love a good mousse for dessert. This one is made with quark to lower the fat slightly and sugar has been swapped to sweetener but that certainly doesn't alter the taste, tangy raspberries with a cheesecake inspired texture from the quark (you could use philadelphia if you preferred)
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 10 Mins
- This recipe makes 4 servings
This recipe contains:
- Dairy
This recipe was featured in
Ingredients
100g raspberries
250g quark (or light philadelphia if preferred)
2tbsp stevia granulated sweetener
100ml double cream
Method
Nutritional Information (Per serving)
Cals
Calories
164
Carbs
7g
Fibre
2g
Fat
12g
Sugar
4g
Protein
8g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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